Baxil [bakh-HEEL'], n.

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Below are the 4 most recent journal entries recorded in the "Baxil" journal:

November 17th, 2005
02:07 am [Link]	Fusion cuisine du jour Here at Chez Bax-Getting-Bored-And-Combining-Everything-Within-Reach, tonight's featured menu item is: Mandarin Sour Cream Pan-Seared Chicken Breast with Sunflower Seed Garnish The pleasing flavors of this dish have been specially selected, as per our chef's famous practices, as "the things most within arm's reach and not immediately distinguishable as poisonous." Danger? Oh, heavens, no. We've already had some critics in here this evening to give it a try. One of them described the featured dish as "surprisingly unretchworthy." Our chef even made certain to finish his own portion before recommending it to his diners. The tanginess of the citrus and sour cream combine in the mouth for a piquant burst of gentle acidity, and then the mandarin's sweetness seeps into the meat to add a light melody to the chicken's base note. Meanwhile, the sunflower seeds add a woodsy crunch putting one in mind of the sun-dappled glades of the Picardie Bourgeoinne. But I digress: I especially recommend pairing it with a dry Riesling (Pacific Rim, Bonnie Doon Vineyard, 2002). Or would madame care to see the wine list? Current Mood: chipper Tags: cooking (11 comments \| Leave a comment)
March 3rd, 2005
09:28 pm [Link]	When borrowing from merely six cultures isn't enough Kady and I have figured out what we believe to be a strong contender for the ultimate fusion food dish: Sweet-and-sour chicken-fried tequila-lime tofu ravioli vindaloo flambé At that point, it's not so much haute cuisine as postcuisine. The cooking of the *FUTURE!* Anyone else out there feel like one-upping this creation, or suggesting accompaniments for a full four-course postmeal? :) Current Mood: fatigued Current Music: Duran Duran, "Ordinary World" Tags: cooking (10 comments \| Leave a comment)
November 14th, 2003
03:01 am [Link]	Surprise mathematical discovery of the night Leftover fettucine + maple syrup + sesame oil == surprisingly non-disgusting. (N.B.: Substitution of maple-colored breakfast syrup for real maple syrup is NOT recommended.) UPDATE: Okay, I made an entire plate of this crazy experiment -- call me an optimist -- and finished the whole thing. This may bear further investigation, preferably out of range of pitchfork- and torch-wielding roommates. Current Mood: Right fsckin' strange Current Music: ... And needing sleep Tags: cooking (8 comments \| Leave a comment)
February 15th, 2003
01:40 am [Link]	LOVE! ... the sushi! The guys and I went out for dinner at a Sacramento restaurant today. It had nothing to do with Saint V.'s Day; we usually go out to eat on Fridays. The holiday did make a difference, though -- Genghis Kitchen was packed with over thirty people, easily three times more than I've ever seen in the restaurant at once. Now, this particular restaurant has a special place in my heart. Why, you ask? It's an Oriental all-you-can-eat buffet with a food counter a mile wide. They provide a passable full-service Mongolian grill, excellent Chinese -- and good sushi. Let me make sure that got through: "Sushi," as in the typically pricey Japanese cuisine often featuring raw fish; "good," as in something that I would repeatedly eat even if I were paying the prices one expects to pay for sushi; and "and," as in "as if the rest weren't enough." What absolutely blows my mind every time I visit the restaurant is this: Flat rate. Nine dollars dinner. Six dollars (still all-you-can-eat) lunch. Did I mention they have a sushi bar? Did I mention all you can eat? This is not "a few pieces of crap sushi occasionally placed alongside their usual fare" sushi bar. This is "continually replenished, fresh-made, twenty-items-deep variety" sushi bar. It is, in short, in the same ballpark as restaurants such as Todai. But with prices as low as six dollars a head. Despite this, the restaurant refuses to go under. It existence has been confirmed for at least three years now by kaijima, krasnayath and alynna, who used to live about 200 feet from its door. Genghis did change hands some time back -- and not only did they continue the impossibly generous all-you-can-eat sushi policy, they expanded the selection. This aberration of common sense has been on my mind for several months now; and since I've actually got a paid account (thanks soreth!), I'd like to ask your opinion on the matter. Poll #102778 Six-dollar Sushi Open to: All, detailed results viewable to: All, participants: 33 What is the single most likely explanation for Genghis Kitchen's continued success? View Answers They negotiated a 50-year fixed-price deal in 1954 and are still paying ten cents a pound for fresh fish. 4 (12.1%) They're a Yakuza money-laundering front, selling at a loss to "cook the books." 8 (24.2%) An old, wealthy otaku with a warped sense of humor left a "Brewster's Millions"esque will. 2 (6.1%) It's a university-funded sociological experiment on how people react to deals too good to be true. 1 (3.0%) Step 1: Ninjas. Step 2: ... ... Step 3: Profit! 14 (42.4%) I refuse to believe in $6 all-you-can-eat sushi. I want photographic proof! 4 (12.1%) Current Mood: impressed Current Music: Michael Hedges, "Greensleeves" Tags: cooking (28 comments \| Leave a comment)

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